Frittata with Asparagus, Tomatoes and Feta - Recipe
8 large egg whites
8 large eggs
½ tsp. salt
½ tsp. ground black pepper
1 Tbsp. olive oil
1 bunch fresh asparagus, washed and trimmed into 1 inch pieces (cut off and discard 1/3 of stalk)
3 vine-ripe tomatoes, seeded, chopped into ½ inch dice
1 Tbsp. chopped garlic
2 Tbsp. fresh basil, finely chopped
1/3 cup feta cheese
Preheat oven to 375 degrees F.
Whisk first 4 ingredients together in a large bowl.
Heat olive oil in an oven-safe, 10” nonstick skillet. Sauté asparagus until tender-crisp, about 4-5 minutes. Add tomatoes and garlic, sauté 2 more minutes. Add chopped basil.
Pour egg mixture over sautéed vegetables and reduce heat to low. Move eggs around until they just start to cook on the bottom. Sprinkle top with feta cheese, transfer pan to oven and bake until cooked through, and slightly golden on top; about 10-15 minutes. Cut into 6 wedges.
Serves: 6 Calories per serving: 150 Calorie equivalent: 2 oz. protein, 2 vegetable
Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.